Station 220

Garlic crostini with caramelized onions and fontina cheese

Laced with roasted garlic, served with tomato chutney, kalamata olives and warm pitas

Thinly sliced aged, cured meats and local hand selected artisan cheeses with fruit and crostini

Sesame crusted and thinly sliced with wasabi, pickled ginger, cucumber noodles and soy sauce

Hand - picked north atlantic scallops served pan seared atop lightly wilted field greens with coconut curry and roasted shallots

Combination of renowned ingredients accompanied by all the extras

Pecorino romano and aged asiago refine this rich and creamy classic served with tortilla chips

Tossed in parmesan cheese and paired with roasted red pepper cream

Sweet and succulent fresh mussels in a white wine and saffron broth with grilled sourdough

Lightly breaded and served with harissa marinara and wedge of lemon

A Station favorite for years

Our chefs daily creation

Mesclun greens, feta, cherry tomato, kalamata olive and pan seared salmon with lemon caper dressing

Baby spinach, chevre, strawberries, red onion and toasted almonds in raspberry vinaigrette

Iceberg wedge with gorgonzola, cherry tomato, bermuda onion and bacon with a roasted red pepper and garlic dressing

Classic style with perfectly toasted cheese topping

Our own herb bread boule filled with gumbo or the soup of the moment

Crisp romaine tossed with homemade caesar dressing, croutons and a parmesan crisp

Iceberg lettuce, bermuda onion, bleu cheese and croutons tossed in Italian vinaigrette and topped with a 4 ounce

Mesclun greens, hard boiled eggs, bacon, cheddar, bleu cheese and smoked chicken

Herb crusted salmon topped with a horseradish and dijon cream sauce. Served with wild rice pilaf.

Slow roasted garlic and herbed olive oil rubbed pork loin, topped with rosemary demi-glace.   Served with oven roasted new potatoes.

Lightly seasoned, baked chicken breast topped with a rich herbed cream sauce with broccoli, honey ham, and three cheeses. Accompanied by wild rice pilaf.

Breast of chicken stuffed with a savory herb stuffing, finished with a light and tart cranberry glaze. Served with oven roasted new potatoes.

Aged, choice rib eye roasted with cracked pepper and garlic. Served au jus with a baked potato.

An 8 oz. cut of black angus bacon wrapped filet mignon complimented with bearnaise sauce and a baked potato.

Italian breaded veal cutlet topped with fresh basil, pine nuts, and portabella mushrooms. Served atop linguine and fresh marinara.

Grilled marinated vegetables layered with fresh ricotta cheese and served in a bloody mary broth

Chicken breast, mushrooms, tomatoes, scallions and fettuccine in a smoky, light cream sauce

Maine claw meat in a pasta shell with champagne-tarragon cream and lime essence

Traditional potato gnocchi in a truffle-infused roasted tomato sauce with asparagus and chevre

Penne pasta in a chevre cream sauce topped with grilled and sliced portabella mushrooms, shallots and roasted red peppers

12 ounce hand-selected steak with roasted garlic herb butter, baked potato and broccolini

Center cut black angus with garlic confit and veal demi, asparagus and mashed potato

Filet oscar topped with crabmeat, hollandaise, and asparagus

Slowly braised with natural pan demi, served over cannellini bean ?stew' with broccolini

With preserved mango sauce, mashed potatoes, and broccolini

Grilled boneless center cut chop served with apple chutney, broccolini and mashed potatoes

Slowly cooked under vacuum with fig, port and natural lamb juices until fork tender,served with mashed potatoes and broccolini

Seared duck breast with roasted red potatoes, bing cherry demi, asparagus and beet chip

Pan seared and roasted with a champagne jus, garlic confit, roasted potatoes and broccolini

Stuffed with Andouille, spinach and mozzarella topped with tomato basil sauce, accompanied by wild rice and asparagus

Dry blue cheese crumbles, tomatoes, and crisp bacon with your choice of dressing

Pan seared with confit tomato, roasted red potatoes, and broccolini

Seared to a crust in our aromatic spice blend and paired with asparagus and wild rice

With tomato confit and a light citrus-lavender broth, mashed potatoes, and broccolini

Accompanied by wasabi mashed potatoes, quinoa-raspberry crumb and asparagus

Four cheese, four meat lasagna and chicken parmesan, fresh vegetable du jour, chef's choice of salad, warm garlic toast, and butter.

Beef Stroganoff with egg noodles and herb baked chicken, garlic mashed potatoes and gravy, fresh vegetable du jour, Chef's choice of salad, warm rolls, and butter.

Slow roasted pork loin with port wine mushroom gravy, and chicken cacciatore. Wild rice pilaf, fresh vegetable du jour and chef's choice of salad, warm rolls, and butter.

Atlantic salmon filet with creamy horseradish dijon sauce, grilled swordfish with orange chile butter glaze. Wild rice pilaf, fresh vegetable du jour, chef's choice of salad, warm rolls, and butter.

Select two: Roasted pork loin, herb stuffed chicken, glazed pit ham, roast breast of turkey, or top round of beef.

Muffins, pastries, fresh fruit display, and assorted chilled juices. Hot tea and freshly brewed coffee.

Bran muffins, granola & assorted yogurt, fresh fruit display, assorted chilled juices, hot tea, and freshly brewed coffee.

Scrambled eggs, biscuits & gravy, choice of bacon, link sausage, or ham., Add $1.50 per person for extra choices, and hash brown potatoes. Assorted mini-muffins, pastries, chilled orange juice, hot tea, and freshly brewed coffee.

Fresh seasonal vegetable selection accompanied by a variety of assorted relishes with fresh herb dip. Serves 50 people

Chilled gulf shrimp served with a spicy, homemade cocktail sauce. Accompanied with fresh lemon slices and tabasco.

Swiss, cheddar, and pepper-jack cheese served with an assortment of gourmet crackers. Serves 50 people

Variety of bite-size meats and cheeses on miniature baguette.

Served with guacamole, sour cream, and salsa. Serves 50 people

Homemade spinach dip served in an herbed bread bowl surrounded by cocktail rye bread with caraway. Serves 50 people

An array of fresh seasonal fruit creatively presented. Serves 50 people

Bias sliced salmon accented with capers, shaved red onion, lemon wedges, and creamy dill & caper sauce.

Smoked turkey, provolone cheese, walnut and basil pesto, and fresh alfalfa sprouts wrapped inside a sun-dried tomato tortilla.

Sauteed mushrooms stuffed with blue crab stuffing, poached in white wine and smothered with melted provolone cheese.

Bacon wrapped chicken liver or water chestnuts.

Served BBQ, buffalo, or spicy thai style with bleu cheese dressing and celery sticks.

Snow crab dip made with fresh peppers and chef's secret blend of cheeses and spices served in an herbed bread boule surrounded by cocktail rye bread with caraway. Serves 50 people

Bite-size shrimp beer battered and deep-fried golden brown. Accompanied by our homemade cocktail sauce. Approx. 360 pieces

A variety of flavors including lorraine and seafood in miniature quiche form.

Cocktail wienies smothered in our very own BBQ sauce.

Tender button mushrooms, beer battered and deep-fried golden brown. Accompanied by tangy ranch dressing. Approx. 160 pieces

French baguette brushed with olive oil and fresh garlic toasted and topped with Mediterranean tomato pesto. Finished with parmesan cheese.

Scaled down version of a classic: filet tips and traditional mushroom duxelle wrapped in puff pastry. Complimented by rosemary demi-glace.

Skewered pieces of tender beef paired with bell pepper, onion, and mushroom with a light orange and chile glaze.

Tender chicken with a rich peanut sauce stretched on a skewer and capped with pineapple.

Choice of marinara, BBQ, or plumb sauce.

Tender chicken breast strips lightly breaded and fried. Served with our house, honey mustard dressing.

Spiked with clove, glazed with a sweet pineapple sauce, and slow roasted. Served with our honey mustar dressing and mayonnaise., Serves approximately 50-75., Serves approximately 120-150

Tender, boneless turkey accompanied by our house dressing., Serves approximately 50-75., Serves approximately 120-150

Tender and juicy, seasoned with our own spice blend. Served with creamy horseradish, au jus., Serves approximately 50-75., Serves approximately 120-150

A full beef hindquarter, seasoned with garlic, herbs, and spices then slow roasted twelve hours. Complimented by creamy horseradish sauce and au jus., Serves approximately 120-150

Served with roasted garlic aioli and bearnaise sauce., Serves approximately 25

Boneless roast of lamb leg injected with garlic and fresh rosemary. Accompanied by roasted garlic aioli and mint jelly., Serves approximately 75-100

Served with strawberry glaze

White chocolate mousse, chocolate cake crumbles, and Irish cream

Apple, cherry, blueberry, and peach